Title: "Coffee & Donuts" Coffee Semifreddo W/warm Miniature Doug
Categories: Beverages
Yield: 6 Servings

3	lg	Egg yolks
4	tb	Sugar
1	tb	Kahlua
2	tb	Strong brewed espresso
1/2	c	Well-chilled heavy cream
2	lg	Egg whites*
		Unsweetened cocoa powder
		For dusting semifreddo
		=ACCOMPANIMENT===-
		Warm Miniature Doughnuts

*if egg safety is a problem in your area, substitute 4 teaspoons dried egg whites (such as Just Whites, available at some supermarkets and by mail order from New York Cake & Baking Distributors, tel. 800-942-2539), reconstituted by stirring 1/4

cup warm water into them as package instructions indicate

In a large metal bowl combine yolks, 2 tablespoons sugar, Kahlua and espresso. Set bowl over a pan of simmering water and with a hand-held electric mixer beat yolk mixture, moving beaters around pan, until mixture triples in volume and (with motor off) falls in thick ribbons from lifted beaters, about 5 minutes. Set bowl in a larger bowl of ice and cold water and cool mixture, stirring gently with a rubber spatula.

In a chilled bowl with cleaned beaters beat cream until it just holds stiff peaks and chill while beating egg whites.

In a bowl with cleaned beaters beat whites until they just hold soft peaks. Add remaining 2 tablespoons sugar and beat until meringue just holds stiff peaks.

Fold cream into yolk mixture and fold in meringue gently but thoroughly. Spoon mixture into six 1/3-cup espresso cups, mounding slightly. Freeze mixture, uncovered, until firm, about 3 hours. Desserts keep in freezer, loosely covered with plastic wrap once hardened, up to 3 days. Dust semifreddo with cocoa powder and serve cups on saucers with doughnuts.

Yield: 6 servings

Recipe courtesy of Gourmet Magazine and Boba Restaurant, Toronto, Canada

SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL9072 Format by Dave Drum

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